Rack of Lamb With Rosemary and Balsamic Vinegar

Preparation

1. Step 1

   Preheat oven to 400 degrees.

2. Step 2

   In a large saucepan heat the oil and melt the butter. Stir in the celery, onion, carrot and rosemary. Add the lamb bones and saute 5 to 8 minutes, until the bones and vegetables have browned. Pour off excess fat.

3. Step 3

   Add the half cup of vinegar to the bones and vegetables and cook down until the vinegar just coats the bottom of the pan with a thin film.

4. Step 4

   Add the wine and tomatoes and simmer slowly about 30 minutes.

5. Step 5

   While the sauce is simmering, season the racks of lamb with salt and pepper, place in a roasting pan and roast 20 to 25 minutes for medium-rare to rare. Remove the racks from the oven and let rest 10 minutes.

6. Step 6

   Force the sauce mixture through a fine sieve. Season with salt and pepper, and add the remaining tablespoon of balsamic vinegar. Place in a small saucepan to reheat.

7. Step 7

   Carve the racks and serve with the warm sauce. Garnish each portion with a sprig of rosemary.